Abstract
A successful peanut breeding to obtain genotypes with greater phenolic content requires information on type and content of phenolic compounds in parental peanut genotypes. The aim of this study was to investigate the total phenolic contents and phenolic acid profiles of 15 Valencia-type peanut genotypes both in peanut testae and testa-removed kernels (cotyledons and embryonic axes). Total phenolic content and phenolic acid profiles were analyzed using Folin-Ciocalteu method and high-performance liquid chromatography (HPLC), respectively. The total phenolic contents of testae and testa-removed kernels varied from 2.47 ± 0.96 to 84.53 ± 5.57 and 0.07 ± 0.01 to 0.12 ± 0.01 mg gallic acid equivalent (GAE)/g dry weight, respectively. Testae of KK4 and ICG14710 genotypes had the greatest and least total phenolic content, respectively. The peanut testae with pink color (NM044, NM071, ICG15042 and KK4) had significantly greater phenolic content than those with gray (ICG397 and ICG14710) and yellow (NM001) colors. The present study demonstrates that p-coumaric and vanillic acids were the two predominant phenolic acids in the testae of nearly all peanut genotypes tested, except for KK4 genotype whose predominant phenolic acid in its testa was p-hydroxybenzoic acid. All the testa-removed kernels tested contained significantly greater amount of p-coumaric acid than other identified phenolic acids. These results would be useful for peanut breeding to obtain peanut genotypes with greater phenolic acid and other favorable traits. Key words: Valencia peanuts, peanut testae, phenolic acids, p-coumaric acid, vanillic acid
Highlights
Overproduction of reactive oxygen species (ROS), including the production of hydrogen peroxide, superoxide anions and hydroxyl radicals, can lead to Abbreviations: high-performance liquid chromatography (HPLC), High-performance chromatography; GAE, gallic acid equivalent. liquidDNA damage, lipid peroxidation and protein oxidation in cells of the human body (Klaunig et al, 2010)
Consumption of plant-based foods rich in phenolic compounds has been recommended for the prevention of oxidative stress (Pellegrini et al, 2003; Poljsak, 2011)
Phenolic compounds are secondary metabolites distributed throughout plants from the roots to the seeds
Summary
Overproduction of reactive oxygen species (ROS), including the production of hydrogen peroxide, superoxide anions and hydroxyl radicals, can lead to Abbreviations: HPLC, High-performance chromatography; GAE, gallic acid equivalent. liquidDNA damage, lipid peroxidation and protein oxidation in cells of the human body (Klaunig et al, 2010). Overproduction of reactive oxygen species (ROS), including the production of hydrogen peroxide, superoxide anions and hydroxyl radicals, can lead to Abbreviations: HPLC, High-performance chromatography; GAE, gallic acid equivalent. DNA damage, lipid peroxidation and protein oxidation in cells of the human body (Klaunig et al, 2010). Oxidative stress is a key factor in the development of cancer, cardiovascular diseases and neurodegenerative diseases, which are the leading causes of death in the United States (Murphy et al, 2012). Consumption of plant-based foods rich in phenolic compounds has been recommended for the prevention of oxidative stress (Pellegrini et al, 2003; Poljsak, 2011). Phenolic compounds are secondary metabolites distributed throughout plants from the roots to the seeds
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